Servings: 4 to 6 Preparation time: 40 minutes Cook Time: 10 minutes
INGREDIENTS
AMERICAN LAMB
1 American Lamb rack
1-1/2 teaspoons minced thyme
1 teaspoon minced marjoram or oregano
1/2 teaspoon minced rosemary
Extra-virgin olive oil, as needed
Salt and pepper, as desired
CREAMY FETA-HORSERADISH SAUCE
1/2 cup crème fraiche
2 ounces feta, crumbled
2 tablespoons buttermilk (optional)
1 teaspoon prepared horseradish
1/2 teaspoon cracked black pepper
1 pinch sea salt
DIRECTIONS
AMERICAN LAMB
French the ribs of the rack, or have butcher do so; wrap tips of each rib with about 1 inch of aluminum foil. In a small bowl, toss together thyme, marjoram or oregano and rosemary; set aside. Heat grill to 375°F. Once the grill is hot, brush both the lamb and grill with oil. Generously season both sides of lamb rack with herb mix, salt and pepper. Place rack on the grill, fat side down; sear for about 4 minutes. Flip the rack; continue to sear for 2 to 3 minutes. Reduce flames to medium; cover the grill. Allow lamb rack to grill with the cover closed for about 6 to 8 minutes, watching for flame ups. Uncover the grill; allow the rack to cook for another 1 to 2 minutes, to medium-rare. (For medium to medium well rack of lamb, keep grill cover closed for 8 to 10 minutes.) Remove lamb from grill; transfer onto a cutting board and loosely cover with foil. Allow the American Lamb to rest for 10 minutes before slicing and serving. Serve rack with Creamy Feta-Horseradish Sauce and roasted radishes.
CREAMY FETA-HORSERADISH SAUCE
In a food processor, add crème fraiche, feta, buttermilk, horseradish, pepper and salt; whip until smooth. Adjust seasonings; set aside.